Pediococcus Damnosus
メーカー
Various
菌株
Various
種類
Wild/Brett
発酵度
N/A (souring agent)
凝集性
Low
温度
15-35°C (59-95°F)
概要
Pediococcus damnosus is a lactic acid bacterium used in lambic and Flanders-style sour ale production. It produces lactic acid more slowly than Lactobacillus but creates a more complex, vinous sourness. It also produces diacetyl, which is later cleaned up by Brettanomyces.